Ingredients
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tb margarine
- 2 tb flour
- 3 14oz cans chicken broth
- 4 c half-and-half
- 1 can cr. of chicken soup
- 1 cup salsa
- 1 15oz can cream corn
- 6 cooked chicken breast
- 2 tsp ground cumin
- 1 pkt dry fajita seasoning
- 3 tb chopped cilantro
- 16 oz tortilla chips
- 8 oz shredded mont jack
Directions
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In a large pot over M heat, sauté the garlic and onion in the butter or margarine for 5 mins. Add flour and stir well, cooking for 1 min more. Add broth and half-and-half. Bring to a boil and reduce to L heat.
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Add the soup, salsa, corn, chicken, cumin, seasoning, and 2 tb cilantro. Stir and continue to heat for 15 mins. Crumble tortilla chips into individual bowls, add ½ oz shredded cheese to each, and ladle in soup. Top each bowl with more crumbled chips, remaining ½ oz cheese and cilantro, and serve.